Bread
This is a recipe that my spouse has put together over a couple of years making bread for us to enjoy. It was originally based around this No-Knead Overnight Bread recipe but has diverged in quite a few ways. Original recipe linked below.
This version does use a **stand mixer**, but great success can also be had by "bowl-hassling" kneading methods.
We usually let this sit in the refrigerator **overnight** after an initial proofing period and before baking it, so that's something to take into consideration!
Ingredients
- 100g Rye or Whole What Flour (sifted)
- 325g All Purpose Flour (sifted)
- 8-10g Instant Dry Yeast
- 2-3tsp Salt
- 3tbsp (50g) Honey
- 1-1.5 cups Water
Instructions
- Sift the flour into a large bowl or your stand mixer bowl
- Add other dry ingredients to bowl (salt, yeast)
- Add honey to the bowl
- Add 1 cup of **warm** (but not hot!) water to the bowl
- Use the dough hook of your stand mixer, or a fork if hassling to do an initial mix of all the ingredients
- Run the stand mixer with the dough hook attachment for 10 minutes on speed 2If bowl hassling, hassle until there is very little to no non-hydrated flour in the bowl
- If the dough is too dry, add additional water 1tbsp at a time until this texture is achieved
- Oil a bowl for the dough to rise in
- Hand shape the dough into a ball and place it in the oiled bowl
- Cover the bowl with a damp kitchen towel for 2-3 hours
- Punch down and fold the dough while keeping it in the oiled bowl
- Place the bowl in the refrigerator overnight
- Remove from refrigerator at least 2 hours prior to when you want to start the bakeA great place for this to go is straight into the oven, with the oven light on
- You want to aim for somewhere around room temperature
- Shape the dough and put it in a loaf panWe use a 1.5qt ceramic loaf pan
- We line the loaf pan with parchment paper to prevent sticking
- Let the dough rise in the loaf pan for 45 minutes
- Place the loaf pan (no covering) in the oven
- Bake for 40 minutes at 350FIf using a ceramic loaf pan: **put the pan with dough in before you start the pre-heat**. Temperature shock and ceramic do not mix!
- Use parchment paper to remove the loaf
- Cool on a drying rack for several hours